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At first, I didn’t think that this Magnificent Maple Bacon Scone mix counted as a recipe because there wasn’t any measuring of flour, sugar, or salt on my part (though I did add some heavy whipping cream).  It was basically open box, mix, and bake, which as a set of instructions, constitute a recipe! Sometimes, it’s a nice change of pace to have a three step endeavor than a multi-step task involving ingredients you can’t pronounce and have to acquire in shops that also sell eye of newt and wing of bat. 

I was under the impression that scones were hard, dry, and flavorless, despite the fancy monikers they have (lavender rosemary or chai vanilla anyone?).  Still, maple + bacon? Two of my favorite flavors in a baked good? Hot ziggity pig!

Start to finish, the whole thing took 20 minutes.  I will say that the box is deceiving.  Look at that box, look at those bits o’ bacon embedded in the scone.  That’s all the bacon that you get.  There was n’er nada piece of pork in that mix!  Seriously, the only way you’re getting bacon in these scones is if you fry some up and stud the dough with it before you bake it. 

After you mix the dry mix with the cream, you get this tough kind of dough, which made me think these scones were probably going to be used as doorstops when they came out of the oven.  I was conservative in my cook time, keeping it to the lower end of the suggested range and it paid off.  Once they came out, all golden and smelling good, they remained soft. 

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(these kind of have a gangsta lean going on here, don’t they?)

I slapped some butter on those little wedges and it was delightful.  I felt very British, very Cheerio! God Save the Queen! Pip-pip!  These might not make it to Sunday brunch.

Happy week-end, y’all!